Bangers & Mash

I love simple food – or as my mate Tim would say, ‘soul food’

For this dish you need to have the best sausages and a really good onion gravy!

Ingredients:

• Decent Sausages - Made by your butcher!
• Potatoes
• 2 Red Onions – sliced
• Butter
• 2 Tbsp of Redcurrant Jelly
• A pinch of dried Thyme (or a Tsp of fresh)
• 500ml of Beef Stock
• 100ml of quality red wine
• Salt and pepper to taste

Fry the onions in butter until soft.
Add the remaining ingredients and simmer for a while.
Reduce to produce a rich sauce. If you want, you can add a spoon of gravy granules for extra richness – depends on your stock you are using!
For the mash – just blend with plenty of butter and add a spoon of mustard – wholegrain and a pinch of fresh pepper.
Arrange a few sausages on top of the mash and pour the gravy over.
I prefer to use special types of sausages – you could even have a mixture on the plate – say Pork, Venison etc